Place eggs into a large pot and add enough cold
water to cover eggs by 1 inch. Place over high
heat, bring to a simmer, and cover pot once
eggs start to move around. Remove from heat and
let stand for 15 minutes.
Drain hot water from pan, cover with lid, and
shake pot to lightly crack eggs. Fill pot with
cold water, pour off cold water, and refill
with more cold water. Let eggs stand in water
until cold. Peel eggs and cut in half
lengthwise.
Separate yolks from egg halves; place yolks
into a mixing bowl. Place crab meat onto a
plate and separate into 2 equal portions, one
containing the small bits and one containing
the attractive larger pink chunks. Reserve
portion containing larger chunks.
Chop the portion of crab meat with the smaller
chunks; add to egg yolks. Mash yolks with a
fork. Stir in mayonnaise, tarragon, Dijon
mustard, lemon juice, hot pepper sauce, seafood
seasoning, Worcestershire sauce, salt, and
black pepper. Transfer yolk mixture into a
piping bag fitted with a medium tip. Pipe crab
filling into cavities of egg halves. Chop
largest crab pieces and place remaining
crabmeat into a small bowl. Lightly stir in
lemon zest, Aleppo pepper, and cayenne pepper
with a fork. Taste and adjust salt. Top each
stuffed egg with a generous pinch of crab
mixture.
Sprinkle each deviled egg with a pinch of
chives and a light dusting of cayenne pepper.
Transfer eggs to a serving platter; refrigerate
until serving time.
Originally Submitted
12/15/2014
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